Spaghetti Siracusani

Method

Cook the capsicum in the oven for 20 mins until the skins are charred. Then place in a paper bag to cool, before removing the skin and seeds and cut into strips.

At the same time, sprinkle the eggplant with salt and set aside. Then rinse well, pat dry and dice.

Heat the oil in a large non-stick pan and gently saute the garlic until fragrant. Then add the eggplant, tomatoes, capers, anchovies and a pinch of salt. Mix well and add the olives and capsicum. Gently cook for about 15 mins and taste for seasoning.

In the meantime, cook the pasta in boiling water until al dente. Drain well and add to the sauce. Toss well and then stir in the basil and pecorino.

Serve in large individual bowls with good crusty bread on the side.

from Diane Seed - cooking school proprietor/author in Europe

Ingredients

2 yellow capsicum

1 large eggplant, thickly sliced

sea salt flakes

2 tbsp olive oil

3 garlic cloves, chopped

400 gm canned tomatoes, drained & diced

2 tbsp capers, chopped

4 anchovies, chopped

12 pitted black olives, sliced

500 gm spaghetti or vermicelli

a few basil leaves

½ cup freshly grated pecorino cheese

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